Preheat oven to 350 degrees.

To make the crust, combine melted butter and graham cracker crumbs. Firmly press on a sheet pan (or two 9 x 13 if desired) covered with parchment paper.

Bake at 350 degrees for 5 minutes, remove from oven.

To make the cheesecake, combine cream cheese and sugar in a stand mixer over medium speed. Slowly add eggs one at time until combined.

Add the extracts and candies and mix one last time.

Pour the cheesecake batter on the crust and bake for 40 minutes or until center is almost set. Cool to touch, then refrigerate for at least 3 hours.

To make the ganache, shred 1 cup of semi-sweet chocolate. I ran a cup a chocolate chips through my food processor, but if you have mad knife skills, feel free to use your knife to chop.

Heat one cup a cream over medium high heat until just boiling. Then, pour cream over chocolate in a heat safe bowl.

Let the cream and chocolate sit for 10 minutes. After 10 minutes are up, stir the mixture until a nice ganache forms. Top the cheesecake with the ganache. Put the cheesecake back in the fridge for another 15 minutes or so.

Finally, cut into bars (roughly 2" x 2") and top with a few more candies, if desired

Store leftovers in the fridge.